Easy Chicken Enchilada Skillet (One-Pan Dinner Ready in 30 Minutes)

Introduction

This easy chicken enchilada skillet is the kind of recipe that saves dinner on busy nights without sacrificing flavor. It brings together everything people love about classic chicken enchiladas, but in a simplified, one-pan format that is faster and far less messy. I often make this when I want something hearty and comforting but do not want to turn on the oven or deal with rolling tortillas. The combination of tender chicken, warm spices, enchilada sauce, and melted cheese creates a deeply satisfying dish that feels like comfort food at its best. The first time I made it, I used leftover rotisserie chicken, and it worked perfectly, cutting the cooking time even more. This skillet meal is ideal for weeknights, meal prep, or casual family dinners. Serve it straight from the pan with a spoon, or pair it with rice, salad, or warm tortillas for a complete and filling meal.

Why You’ll Love This Recipe

This chicken enchilada skillet is quick, made in one pan, and packed with bold, familiar flavors. It is beginner-friendly, highly customizable, and requires minimal cleanup. The recipe uses simple ingredients and delivers a comforting, restaurant-style result at home.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast
Chicken breast provides lean protein and absorbs the enchilada sauce beautifully. It becomes tender and flavorful when simmered gently in the skillet.

Olive oil
Olive oil is used to sauté the chicken and vegetables, adding a light richness and preventing sticking.

Onion
Onion adds sweetness and depth to the dish. As it cooks, it softens and blends seamlessly into the sauce.

Garlic
Garlic enhances the overall flavor with a savory, aromatic base that complements the spices.

Red enchilada sauce
Enchilada sauce is the backbone of this recipe. It brings spice, acidity, and richness, tying all the ingredients together.

Black beans
Black beans add texture, fiber, and extra protein, making the dish more filling and balanced.

Corn
Corn provides a subtle sweetness that contrasts nicely with the savory enchilada sauce.

Corn tortillas
Corn tortillas are cut into strips and stirred into the skillet, mimicking the layered texture of traditional enchiladas.

Cheddar cheese
Cheddar cheese melts smoothly and adds sharp, comforting flavor.

Monterey Jack cheese
Monterey Jack cheese adds creaminess and helps create a gooey, melted topping.

Ground cumin
Cumin adds warmth and earthiness, enhancing the enchilada-style flavor.

Chili powder
Chili powder provides mild heat and depth without overpowering the dish.

Salt
Salt balances all the flavors and enhances the overall taste.

Directions

Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced chicken breast and season lightly with salt. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is mostly cooked through.

Add the chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the garlic, cumin, and chili powder, cooking for about 30 seconds until fragrant.

Pour in the enchilada sauce and stir to coat the chicken evenly. Add the black beans and corn, mixing well. Reduce the heat to medium-low and allow the mixture to simmer for 5 minutes so the flavors can blend.

Stir in the tortilla strips, making sure they are evenly distributed and slightly softened by the sauce. Sprinkle the cheddar and Monterey Jack cheese evenly over the top.

Cover the skillet and cook for 5 to 7 minutes, or until the cheese is fully melted and the mixture is hot throughout. Remove from heat and let it rest for a few minutes before serving.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes. The total time needed is roughly 30 minutes.

Variations and Customizations

This chicken enchilada skillet is very adaptable. You can use rotisserie chicken or leftover cooked chicken to reduce cooking time. For a spicier version, add diced jalapeños or use a hot enchilada sauce. If you prefer a milder dish, choose a mild sauce and reduce the chili powder.

Ground chicken or shredded beef can be substituted for chicken breast. For a vegetarian version, replace the chicken with sautéed bell peppers, zucchini, and mushrooms, and add extra beans for protein.

You can also experiment with different cheeses such as pepper jack for added heat or a Mexican cheese blend for convenience. Serving options are flexible as well. Spoon the skillet over rice, wrap it in tortillas, or serve it with tortilla chips for a scoopable, casserole-style meal.

Nutrition and Dietary Info

The following nutrition information is approximate and based on one serving.

Nutrient	Amount per serving
Calories	420 kcal
Protein	32 g
Carbs	34 g
Fat	18 g
Saturated fat	8 g
Fiber	6 g
Sugar	6 g
Sodium	820 mg

Expert Tips & Customizations

Use a wide skillet
A wide pan helps the ingredients cook evenly and prevents overcrowding.

Control the sauce thickness
If the mixture seems too thick, add a splash of chicken broth to loosen it.

Cheese timing matters
Always melt the cheese at the end to avoid a greasy texture.

Season gradually
Taste before serving and adjust salt or spice as needed.

Rest before serving
Letting the skillet sit for a few minutes improves texture and flavor.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I make this ahead of time?

Yes, it reheats well and is great for meal prep.

Can I freeze this dish?

Yes, freeze in an airtight container for up to two months.

Can I use flour tortillas?

Yes, but corn tortillas hold their texture better.

Is this recipe spicy?

It is mildly spiced, but you can adjust the heat easily.

Can I add vegetables?

Yes, bell peppers and zucchini work very well.

What can I serve with it?

Rice, salad, or warm tortillas are excellent options.

Can I use green enchilada sauce?

Yes, green sauce creates a different but equally good flavor.

How do I keep the tortillas from getting mushy?

Add them near the end and avoid over-stirring.

Can I make it dairy-free?

Yes, use dairy-free cheese or omit the cheese entirely.

Is this gluten-free?

Yes, as long as the enchilada sauce and tortillas are certified gluten-free.

Conclusion

This easy chicken enchilada skillet is a practical, flavorful solution for quick dinners. With minimal prep, one pan, and flexible ingredients, it delivers all the comfort of enchiladas in a fraction of the time. It is a recipe you can rely on again and again.

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